Bpeek Kai Mao Daeng Drunken Chicken Wings Recipes

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KAENG PHET DAENG KAI (HOT RED CHICKEN CURRY)



kaeng phet daeng kai (Hot Red Chicken Curry) image

Make and share this kaeng phet daeng kai (Hot Red Chicken Curry) recipe from Food.com.

Provided by sassee1

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup chicken (in smallish bite sized pieces)
1/2 cup coconut milk
1/2 cup Japanese eggplant (makhua puang - these are small round eggplants)
3 tablespoons red curry paste
2 tablespoons nam pla (fish sauce)
1 tablespoon sweet basil
1 tablespoon palm sugar
2 kaffir lime leaves (or a little lime zest)

Steps:

  • Cut the chicken up, then briefly fry the curry paste until fragrant, reduce the heat, add the coconut milk slowly, and continue to stir while cooking until a thin film of oil apppears on the surface.
  • Skim off the oil, and discard it.
  • Add the chicken and other ingredients except the eggplant.
  • Bring to a boil and cook until the chicken begins to change colour.
  • Adjust the flavors to suit yourself.
  • When it is at a boil again add the eggplant and continue till thechicken is cooked through.
  • Serve with steamed white Jasmine rice.

BPEEK KAI MAO DAENG ("DRUNKEN" CHICKEN WINGS)



Bpeek Kai Mao Daeng (

Number Of Ingredients 8

1 tablespoon fish sauce
1/4 cup , thinly sliced lemongrass
10-15 cups garlic, crushed
11 tablespoons freshly milled black pepper
1 tablespoon chopped red chili pepper
1/4 cup chopped coriander
1/4 cup ketchup
1/4 cup whiskey

Steps:

  • Mix the marinade, stir the wings until thoroughly coated and leave to marinade for 12-24 hours in the fridge. They should then be barbequed or grilled over fairly high heat until cooked through. This is then served with a dipping sauce that consists of 4 parts mayonnaise, 4 parts tomato ketchup to one part hot chili sauce (Tabasco is suitable, or anything hotter than that.) (as for the leading question, most if not all the alcohol is burned off in the barbequeing process, so it is quite safe for children, but if you *are* making it for the kiddies you might want to reduce or leave out the chilies!)

Nutrition Facts : Nutritional Facts Serves

BPEEK KAI YAT SAI KOONG (STUFFED CHICKEN WINGS)



Bpeek Kai Yat Sai Koong (stuffed chicken wings) image

Number Of Ingredients 12

MARINADE
1 teaspoon fish sauce
1/4 cup lemongrass, , very finely slice
2 tablespoons mince garlic
1 teaspoon freshly ground pepper
1/4 cup chopped coriander
STUFFING
1 cup shrimp
1 tablespoon red chili pepper, , finely chopped
1 tablespoon chili paste
1 tablespoon red curry paste
12 chicken wings

Steps:

  • Chop the chicken wings in half. Combine the marinade ingredients and marinade the wings overnight. Now you must separate the meat from the bones by gripping one end of each piece and jerking the meat and skin from the other end back to your hold (alternatively you can insert the stuffing using a cake icing bag). Drain about one tablespoon of the ginger from a bottle of khing dong. Similarly drain a tablespoon of the chili/garlic mixture for a bottle of nam jim wan. Combine all the ingredients of the stuffing to form a fine paste, making sure that the ingredients are thoroughly incorporated to avoid "hot spots" in the mixture. Then stuff the wing portions with it. The mini drumsticks can now be barbequed or deep fried until golden brown. Serve with khing dong and nam jim wan. Footnote: if you choose to make some wings hotter than others, then you can dip the hot ones in a little red food coloring diluted in water to turn them red... as a warning to the unwary!

Nutrition Facts : Nutritional Facts Serves

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